Cooking School At the table in Apulian homes, fresh local food reigns. This is the philosophy practiced by our properties’ farm. Our chef personally selects products from his vegetable garden at Borgo Egnazia or purchases them at local markets, following a careful selection that favors quality and freshness. These local products are part of a cuisine with simple yet intense flavors. The region’s economic base is mostly rural and agricultural, and the Borgo’s cuisine is a perfect reflection of this fact. Apulia produces many of the products that make up the ‘slow food’ movement, such as DOP (‘denomination of protected origin’) bread from Altamura, the biscotto canestrato (a type of biscuit) from Ceglie, the mozzarella and other dairy products from San Vito dei Normanni, and the ‘fiaschetto’ (‘flask-shaped’) tomatoes from Torre Guaceto, just to name a few. When in Apulia, you simply can’t miss the homemade orecchiette (ear-shaped pasta) with turnips, stracciatella (a type of cheese) from Andria, fresh fish from Polignano and Savelletri, or the tasty meat ‘filetti’ and ‘bombette’ from Cisternino! At Borgo Egnazia’s cooking school you will experience the ‘from the earth to your plate’ philosophy, which is the basis of the Mediterranean diet (Unesco Intangible Heritage). Our Massaia Mimina’s wise hands will teach you how to prepare the typical dishes of Apulian tradition: from orecchiette with turnip tops to rustic focaccia, pastas and chicory beans. Borgo Egnazia suggests: learn our Massaia’s secrets and take them home with you. Taste the authentic homemade dishes of Apulia.